Recipe Rice with eggplant and pepper. Calorie, chemical composition and nutritional value.

Reviews (6)

9

Prepared by: Vika Vasilenko

07/07/2018 Cooking time: 1 hour 0 min

I'll tell you how to cook brown rice with eggplants and sweet peppers, and I also added carrots, onions, garlic, and herbs. Everything turned out aromatic and very tasty, see the recipe!

First recipe

A light and satisfying dish is rice with eggplant. This dish in itself is very tasty, but it can be supplemented, for example, with fish or meat cutlets.

To prepare you will need:

• two eggplants;
• one onion;
• two tbsp. tablespoons of vegetable oil and the same amount of soy sauce;
• a glass of rice;
• allspice ground;
• oregano;
• ground black pepper;
• two cloves of garlic;
• salt;
• fifty milliliters of water;
• carrot.

Recipe Rice with eggplant and pepper. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Rice with eggplant and pepper.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Rice with eggplant and pepper is 104.5 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Rice with eggplant: recipe

1. Rinse the rice several times. Then boil until half cooked in salted water. Then drain in a colander.
2. Wash and peel the vegetables. You don't have to peel the eggplants.
3. Then cut the onion into half rings and the garlic into thin slices. Then cut the eggplants and carrots into strips.
4. Then soak the eggplants in salted water for thirty minutes. Then drain the liquid and dry the vegetables.
5. Fry the eggplants in a small amount of vegetable oil.
6. Then transfer them to a plate.
7. In the same oil, fry carrots, garlic and onions.
8. Once they are almost ready, add rice and eggplant. Then mix everything.
9. Then pour some water with spices and soy sauce into the pan. Then cover with a lid.
10. Let the dish cook over low heat until cooked through.
11. Rice with eggplants is served either hot or warm.

Description of preparation:

Wash the rice several times and boil until half cooked in plenty of salted water.
Let's put it in a colander. We’ll wash the vegetables, peel the onions and garlic, carrots too, but I don’t recommend peeling the eggplants - firstly, it’s healthier, and secondly, it’s tastier. Cut the onion into half rings, carrots and eggplants into strips, garlic into thin slices. Place the eggplants in salted water for half an hour, then add salt and dry. Fry the eggplants in a small amount of well-heated vegetable oil. Unfortunately, they absorb fat very quickly, so it is better to add oil literally drop by drop. Transfer the eggplants to a plate and fry the onions, garlic and carrots in the same frying pan. When they are almost ready, add eggplant and rice to them and mix. Pour some water mixed with soy sauce and spices into the frying pan, cover with a lid and let it cook over low heat until the rice is completely cooked. Serve the finished dish hot or cold - as you prefer. Moreover, rice with eggplants can be used as a filling for stuffing peppers or cabbage rolls - it turns out very tasty! Purpose: For lunch / For dinner / Inexpensive / Healthy lunch Main ingredient: Vegetables / Eggplant / Cereals / Rice Dish: Hot dishes / Side dishes Diet: Diet food / Vegetarian food

Second recipe. Dish with chicken

This dish turns out delicious. It is easy to prepare. Thanks to the presence of spices in the food, it turns out incredibly aromatic.

For cooking you will need:

• one onion;
• four chicken legs;
• garlic;
• Bell pepper;
• half a glass of rice;
• spices;
• glass of water;
• one tomato;
• eggplant;
• one carrot.

Step-by-step recipe for cooking rice with chicken legs

1. So, first peel the carrots. Then cut it and place it in a frying pan in vegetable oil. Then place the crushed clove of garlic there.
2. Then add chopped onion to the pan.
3. Then fry the chicken legs over low heat. Be sure to add spices.
4. Then rinse the rice under running water.
5. Then peel the eggplants. Cut them into small cubes. Then add vegetables and chicken.
6. At the same time, add bay leaf and rosemary.
7. After this, add washed rice on top. Next, everything is filled with water.
8. Simmer until the rice is ready. Stir all the time during the process. Don't add any more water. Otherwise, you will end up with a too watery dish.
9. Halfway through the process, throw in the bell peppers and tomatoes. These vegetables must be chopped.
10. At the very end, add fresh herbs to the dish, then bring it to a boil, then remove from heat.
11. Serve rice with eggplant. Of course, it is best to eat the dish hot!

How to cook “Rice with eggplant and sweet pepper”

1. Prepare your food. Wash the vegetables. Sort the rice and rinse under running water. Pour boiling water over and cook for 20 minutes until half cooked. Then drain in a colander.

2. Chop the sweet peppers and onions coarsely, grate the carrots on a coarse or square grater. Fry the vegetables in oil for a couple of minutes.

3. Peel the eggplant, cut into cubes, add to the vegetables and fry for a couple more minutes.

4. Coarsely chop the tomato, chop the garlic, chop the herbs. Add to semi-cooked vegetables.

5. Add half-cooked rice. Stir. Salt, add your favorite spices, black pepper, dried dill. Add water to just cover the rice. Simmer over low heat for another 20 minutes.

6. Fragrant and tasty rice with eggplants and sweet peppers is ready. Try it!

7. Bon appetit!

Step-by-step recipe for cooking

1. First of all, boil the rice.
2. Then cut the eggplants into cubes. After this, fry in olive oil.
3. Then fry the minced meat in another pan. Add chopped peppers and tomatoes.
4. Then salt and pepper the dish.
5. Then place the minced meat and vegetables into the pan. Then add boiled rice and fried eggplants.
6. Then add chopped garlic and chopped herbs.
7. Then cover the pan with a lid. Reduce heat. Simmer for about ten minutes.
8. If the eggplants with minced meat and rice burn, add broth or water.
9. The dish is served with sour cream.

Rice with eggplant in a slow cooker

First of all, let's deal with the eggplants. We wash them thoroughly, cut off all unsightly places, and you can leave the skin. Cut the eggplant into cubes about 2 cm in size, place in a bowl, and sprinkle with salt. Stir the contents of the bowl so that the salt covers the eggplants as evenly as possible. Let them stand for 10-15 minutes.

Following the eggplants are carrots and onions. We peel the vegetables, wash, dry and chop: carrots - into strips about 3-4 mm thick, you can cut them by hand or use a grater with suitable sized cavities; onion - cut into small cubes or rings, at the discretion of the cook.

Then we take on the pepper and tomato. We also wash the vegetables, remove the stalks, cut off the whitish veins of the pepper along with the seeds. Grind the vegetables: pepper - into strips about the same size as the carrots; tomato – cube up to 1 cm. If desired, the tomato can be omitted by replacing it with 1 tbsp. l. thick tomato paste.

Next, pour the vegetable mixture into the multicooker cup. oil and, turning on the multi in the “frying” mode (or “baking” - for older models), first load the onions and carrots into it. Then, when they become soft, add pepper and tomato. Frying time depends on the power of your assistant. As a rule, this takes 10-20 minutes, but in this case it is best to focus on the appearance of the vegetables.

By the time the pepper and tomato have also become soft, the eggplants have already released their juice - drain it, rinse the eggplant cubes under cold water, squeeze them out and add them to the multicup with the rest of the vegetables.

Immediately rinse the rice until the water is clear and place it on a sieve to allow the water to drain completely.

Then place clean rice in a saucepan with the vegetables. Season the rice with vegetables to taste with seasonings and spices. In this version we used: a ready-made mixture of spices for pilaf, turmeric, paprika and ground garlic.

Add salt to taste and stir.

Fill with boiling water so that the water level is about 1.5-2 cm above the level of the food. Throw a bay leaf into a saucepan.

Close the lid of the multicooker. Turn on the “pilaf” mode. As a rule, this mode is fully automatic and does not require setting additional parameters, so we simply let the products calmly reach readiness. As soon as the signal for the end of the program sounds, carefully open the lid and mix the rice with vegetables.

Sprinkle with finely chopped herbs to taste, stir the rice again - and you’re ready to serve!

The dish turns out very easily, but at the same time, eggplant with rice in a slow cooker is quite nutritious and incredibly aromatic! You can serve rice with vegetables as an independent dish, seasoning to taste with ground pepper and your favorite sauce, or as a side dish for meat or fish. Bon appetit!

We also recommend cooking pilaf in a cauldron with chicken.